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Miche Maillard
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Total Dough Weight2000% Total Flour in Stiff Levain5%% Total Flour in 2nd Levain Build20%Total Flour Prefermented25%
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IngredientsTOTAL FORMULASTIFF LEVAIN2nd LEVAIN BUILDFINAL DOUGH
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%gr% gr% grIngredientsgr
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Total Flour100%1163100%57100%237Total Flour869
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AP Flour (10.5%P)51%59555%3149.5%117AP Flour 446
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Bread Flour (13.3%P)
42%48745%2540.5%96Bread Flour365
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Toasted Wheat Germ
3.5%4100
Toasted Wheat Germ
41
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Toasted Fine Bran3.5%4100
Toasted Fine Bran
41
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Water70%81460%3460%142Water638
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Salt2.0%2300Salt23
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Stiff Starter50%2850%119
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1st build - seed90
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2nd build - seed356
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Totals172%2000210%119200%4742000
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Total Dough Weight is independent variable above. Proportions of AP vs. bread flour are infinitely flexible.
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1. Mix stiff levain. Incubate at 70-75˚F until domed.
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2. Mix second levain build. Incubate at 70-75˚F until domed.
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3. Mix all but 50 ml of final water with final flours. Autolyse 1-2h at room temperature. Dissolve salt in 50 ml warm water.
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4. Combine second levain build with autolyse. Mix by minimal FF.
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5. Add wheat germ & bran; squeeze salt solution through dough to incorporate. Mix by minimal FF.
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6. BF 2-2.5 h with 3-5 folds.
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7. BR 20-30 min
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8. Shape & proof 2-5+h ~70-85˚F. Watch dough, not clock.
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9. Bake @ 475˚F, 15 min w/Steam, ~30 min@ 425˚F w/o.
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PauL+WG+FB+2Builds (3)